A pioneer of the "new soul/Southern cuisine" movement, Tanya Holland is chef/owner of Brown Sugar Kitchen in Oakland, California. She is the author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori and Chang, 2003) and The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Holland holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, as well as a Grande Diplôme from La Varenne Ecole de Cuisine in Burgundy, France.
Holland has contributed to The Huffington Post, Food & Wine, and Wine Enthusiast magazines, and has been featured in articles in The Wall Street Journal, Travel & Leisure, O magazine, and numerous local publications. She was on the board of directors of Meals on Wheels of San Francisco from 2003 to 2006 and is now on the board of directors of the Women’s Initiative for Self Employment. She has been on the Chef’s Council for The Center for Culinary Development in San Francisco since 2002. In 2010, Holland was inducted as a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier.